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Chicken Fajita Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 people
Course: Soup
Cuisine: American
Calories: 2000

Ingredients
  

  • 4 T Butter
  • 4 T Flour
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cans chicken broth
  • 4 T chicken bouillion
  • 1 c salsa
  • 4 chicken breast halves cooked and shredded
  • 1 15 oz can kidney beans drained
  • 1 15 oz can black beans drained
  • 1 15 oz can corn drained
  • 1 pkg fajita seasoning
  • 1 15 oz can cream of chicken soup
  • 4 c. whole milk
  • 1-2 c. shredded cheddar cheese

Equipment

  • 1 large stock pot

Method
 

  1. Melt butter in a large stock pot over medium heat. Add onion and garlic and saute until soft and translucent.
  2. Add flour and cook about 3-4 min until lightly browned.
  3. Add the broth and bring to a boil, reduce heat and simmer 10 min to thicken, use a whisk to combine all the roux. Add chicken bouillon.
  4. Add salsa, chicken, kidney beans, black beans, corn, fajita seasoning and cream of chicken soup and stir to combine.
  5. Add milk and shredded cheese and cook until all the soup is combined and warmed through.
  6. Garnish with parsley or cilantro, crushed tortilla chips, and more shredded cheese.

Video